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Date and Walnut Scones with Maple Glaze

Date and Walnut Scones with Maple Glaze

Tender scones baked with luscious dates and toasted walnuts tucked inside – and while they’re still warm top them with a sweet glaze made from pure maple syrup!

I adore scones after all they’re kin to a biscuit. And dates are a delectable fruit that seem to be the right fit for fall and the upcoming holiday season.

My Grandmother, Grace Pearl loved dates and there are numerous recipes for just about everything made from “dates” in her cookbooks.

One of Grace Pearl’s cookbook from 1947, originally published in 1931.

Scones are a perfect palette that adapt beautifully to a variety of fruits and nuts. This tender bread has been made for centuries and are wonderful to serve during any season or holiday gathering. Just the right bite for your guests to enjoy for breakfast, brunch or with afternoon tea or coffee.

Richer than a biscuit, scones are made with butter, cream and whole eggs. Then delectable chopped dates and toasted walnuts are tossed into the dough before baking – but not before a quick egg wash and just a sprinkling of sugar that will hide under the glaze.

Fresh out the oven a beautiful maple glaze is spread over the top of the warm scones adding just the right touch of sweetness.

Scones are actually fairly easy to make – just use a light hand when mixing and rolling. As with any quick bread overworking the dough can make the scones tough. And much like a biscuit they’re best eaten the day they’re made. So you can easily cut the recipe in half if you have a small gathering.

A tender crumb, a delicate bite – Date and Walnut Scones are a special treat for family and friends.

Date and Walnut Scones with Maple Glaze

2 cups all-purpose flour, plus 1 tablespoon to dust the fruit and nuts and extra for rolling the scones

2 tablespoon granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1-1/2 sticks unsalted butter (12 tablespoons), very cold and cut into small pieces

2 extra-large eggs

1 cup heavy cream

¾ cup dried dates, diced into small pieces

¾ cup toasted walnuts, chopped

Egg wash:

2 tablespoons half-n-half

1 extra large egg

2-3 tablespoons turbinado (raw) sugar

Maple Glaze:

1 cup powdered sugar, sifted

5 tablespoons real maple syrup

Combine the 2 cups of flour, the granulated sugar, baking powder and kosher salt in the bowl of a stand mixer. Mix on medium-low speed until blended together.

Toss the butter into the flour mixture. Using low speed, blend until the butter has started to combine with the flour and is in small, coarse pieces.

In a small bowl whisk together the eggs with the cream then add to the flour mixture. On low speed, mix the cream and eggs into the flour and butter until the dough has just come together.

The dough will be somewhat sticky but do not over mix!

Toss the chopped dates and the walnuts with the remaining 1 tablespoon of flour. Add the fruit and nuts to the dough and blend together on low speed, just until combined.

Turn the dough out onto a large floured surface. Dust your hands with flour to prevent the dough from sticking and gently pull the dough together.

If you prefer to cut the scones into wedges you can divide the dough into two pieces.

Pat or roll  the dough into a round, about ¾” – 1” thick. Cut the scones using a 2” to 2-1/2” biscuit cutter*. Dip the cutter into flour between cuts to keep it from sticking to the dough. Place the scones on a large baking sheet that has been lined with either parchment paper or a Silpat liner.

Whisk the half-n-half with the egg then lightly brush each scone with the egg wash. Sprinkle the tops with the turbinado sugar.

Bake the scones in a 400-degree oven for 20 minutes or until they are golden in color.

While the scones bake make the maple glaze.

Maple glaze:

Place the sifted powdered sugar in a mixing bowl. Add the maple syrup and whisk until the glaze is smooth.

When the scones are finished baking let them cool slightly on a baking rack. While they are still warm to the touch spoon the glaze over the scones.

Serve warm or at room temperature. Makes about 12 to 14 scones.

*You can use different sizes and shapes to cut the scones or cut into wedges using a sharp knife.

Date and Walnut Scones with Maple Glaze, courtesy of Preserving Good Stock

November 5, 2018
: 12 to 14 scones

Tender scones baked with luscious dates and toasted walnuts tucked inside – and while they’re still warm top them with a sweet glaze made from pure maple syrup!

By:

Ingredients
  • 2 cups all-purpose flour, plus 1 tablespoon to dust the fruit and nuts and extra for rolling the scones
  • 2 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1-1/2 sticks unsalted butter (12 tablespoons), very cold and cut into small pieces
  • 2 extra-large eggs
  • 1 cup heavy cream
  • ¾ cup dried dates, diced into small pieces
  • ¾ cup toasted walnuts, chopped
  • Egg wash:
  • 2 tablespoons half-n-half
  • 1 extra large egg
  • 2-3 tablespoons turbinado (raw) sugar
  • Maple Glaze:
  • 1 cup powdered sugar, sifted
  • 5 tablespoons real maple syrup
Directions
  • Step 1 Combine the 2 cups of flour, the granulated sugar, baking powder and kosher salt in the bowl of a stand mixer. Mix on medium-low speed until blended together.
  • Step 2 Toss the butter into the flour mixture. Using low speed, blend until the butter has started to combine with the flour and is in small, coarse pieces.
  • Step 3 In a small bowl whisk together the eggs with the cream then add to the flour mixture. On low speed, mix the cream and eggs into the flour and butter until the dough has just come together. The dough will be somewhat sticky but do not over mix!
  • Step 4 Toss the chopped dates and the walnuts with the remaining 1 tablespoon of flour. Add the fruit and nuts to the dough and blend together on low speed, just until combined.
  • Step 5 Turn the dough out onto a large floured surface. Dust your hands with flour to prevent the dough from sticking and gently pull it together. If you prefer to cut the scones into wedges you can divide the dough into two pieces.
  • Step 6 Pat or roll the dough into a round, about ¾” – 1” thick.
  • Step 7 Cut the scones using a 2” to 2-1/2” biscuit cutter*. Dip the cutter into flour between cuts to keep it from sticking to the dough.
  • Step 8 Place the scones on a large baking sheet that has been lined with either parchment paper or a Silpat liner.
  • Step 9 Whisk the half-n-half with the egg then lightly brush each scone with the egg wash. Sprinkle the tops with the turbinado sugar.
  • Step 10 Bake the scones in a 400-degree oven for 20 minutes or until they are golden in color.
  • Step 11 While the scones bake make the maple glaze.
  • Step 12 Maple glaze:
  • Step 13 Place the sifted powdered sugar in a mixing bowl. Add the maple syrup and whisk until the glaze is smooth.
  • Step 14 When the scones are finished baking let them cool slightly on a baking rack. While they are still warm to the touch spoon the glaze over the scones.
  • Step 15 Serve warm or at room temperature.
  • Step 16 *You can use different sizes and shapes to cut the scones or cut into wedges using a sharp knife.


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